Clip and save: The Los Angeles Times collects 13 recipes for seet and savory bread puddings.
This risotto cooks in six minutes. Unbelievable, right? Providing, of course, that you soak the rice for a good two hours before cooking. But, still, that's almost instant in terms of cooking time.Read More >
Venezuela's asado negro is a beef roast simmered in dark caramel until its color becomes that "of a velvet dinner jacket seen across a dark lawn at midnight."
From the archives, the best potato pancakes, courtesy of Bette's Oceanview Diner in Berkeley, California.
For years, I've stuck to Jacques Pepin's method for roasting a chicken as my go-to technique.
Per Pepin, it basically involves roasting the whole chicken on one side, and then turning it twice more during the cooking process. The placement of the breast directly against the hot surface of the pan gives the skin awesome color. Not per Pepin, sometimes I slick the pan with olive oil and stuff the cavity with herbs, garlic, and lemon. The whole chicken gets a rub of salt and pepper at the start.
Now that I've tried Rozanne Gold's "Opinonated Way to Roast a Chicken," I'm rethinking my roast chicken ways.
"As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh."
Reminiscent of a Ligurian insalata di mare, this pasta with shellfish couldn't be easier to make.Read More >